Ảnh hưởng của tỷ lệ phối trộn đến chất lượng của nước dưa hấu

Ảnh hưởng của tỷ lệ phối trộn đến chất lượng của nước dưa hấu - dâu tằm lên men

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Tác giả: Phan Thị Kiều Linh

Ngôn ngữ: Vie

Ký hiệu phân loại: 664 Food technology

Thông tin xuất bản: Tạp chí Công thương 2022

Mô tả vật lý: 406-411

Bộ sưu tập: Metadata

ID: 401359

Thêm vào giỏ Liên kết toàn văn

Nước trái cây lên men là một loại đồ nông có cồn được chế biến bằng cách lên men các loại nước trái cây (nho, dâu, táo,...) và một số loại nấm men. Nước trái cây lên men có độ cồn nhẹ (10 - 15%), là thức uống có giá trị dinh dưỡng cao, hương vị thơm ngon, tốt cho sức khỏe con người khi uống điều độ mỗi ngày, đặc biệt phù hợp với phụ nữ và có tác dụng hỗ trợ điều trị như ngăn ngừa lão hóa, chống ung thư và tốt cho tim mạch. Trong công nghiệp chế biến thực phẩm, phối trộn là một nghệ thuật để phát triển màu sắc, mùi thơm, vị khác nhau cho phù hợp với yêu cầu. Nước ép dưa hấu và dâu tằm tạo thành nước trái cây lên men theo các tỷ lệ khác nhau (6:4
7:3
8:2). Quá trình lên men được thực hiện ở 25°C - 28°C, pH = 5.0. Kết quả thu được tỷ lệ phối trộn thích hợp là tỷ lệ 7:3, hàm lượng chất khô hòa tan là 26°Bx, mật độ nấm men được sử dụng là 107 tế bào/mL và nồng độ ethanol là 11.97 % v/v., Tóm tắt tiếng anh, Fermented juice, an alcoholic beverage, is produced by fermentation of fruit juice like Grape, Strawberry, Apple, etc. by yeasts. Fermented fruit juice, which contains a small amount of alcohol (10 - 15% ABV), is a high nutritional drink with delicious taste. Moderate daily consumption of fermented fruit juice provides some health benefits, especially for women, such as anti-aging, anti-cancer and heart disease prevention. In the food processing industry, mixing is to develop different colors, aromas and flavors. Watermelon juice and mulberry juice can be mixed to make fermented fruit juice in different mixing ratios (6:4, 7:3, and 8:2). The fermentation is happened at 25°C - 28°C, and pH = 5.0. This study finds out that the appropriate mixing ratio between watermelon juice and mulberry juice is 7:3 to make fermented fruit juice and the yeast density is 10A7 cells/mL. This Fermented fruit juices solid content is 26°Bx, and the ethanol concentration is 11.97% v/v.

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